*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination------Observed raw comminuted meat stored above plantains inside prep table. Person in charge re-arranged at the time of inspection. Please ensure raw meats are stored below or away from ready to eat foods to prevent contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness--------Observed chlorine sanitizer in 3 compartment sink above 200 ppm. Person in charge remade sanitizer to 100 ppm at the time of inspection and employee re-washed utensils and equipment that had previously been exposed to over-concentrated sanitizer. Chlorine sanitizer should remain between 50 and 100 ppm for sanitizing of food contact surfaces. Concentrations higher than this are toxic.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding------Observed cooked chicken at 86 *F on countertop under heat lamp which was not in use. Person in charge moved to walk-in cooler to cool. Hot foods should be maintained at 135 *F or higher to prevent bacterial growth.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding-----Observed cooked plantains at 62 *F in a covered pan on counter top. Plantains had been on the counter for 1.5 hours and were moved to walk-in cooler at the time of inspection. Please maintain cold foods at or below 41 *F to prevent bacterial growth. Time as a Control was discussed as an option for this product since it is best served at room temperature per PIC. Time as a Control handout was provided at the time of inspection.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage-------Observed spray bottle chemicals being stored on shelf with bottled ketchups behind bar. Chemicals were moved to bottom shelf at the time of inspection. Chemicals should be stored below or away from food, equipment, utensils and single-service items to prevent contamination.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 5 Priority, 0 Priority Foundation and 0 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation # [13], [3-302.11 (A1-2)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Person in charge accepted offer for AMC intervention visit. Visit scheduled for June 19 at 2:00 PM. Language liaison will be requested due to language barrier. No County legal action will result from this inspection.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
